1. Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous – don’t over process or it will get mushy. Set aside.
2. In a large pan heat oil, and the shrimp, season with salt and pepper, cook in one layer for 2 minutes, flip, season the other side and cook minutes more. Remove from pan.
3. In the same pan, heat olive oil over medium heat. Add chopped onion, sauté until slightly golden. Add crushed garlic and diced carrots, cook for 4-5 minutes, stirring occasionally, until carrots are tender.
4. Add cauliflower “rice”, season with salt and pepper. Add soy sauce, sesame oil and cook, stirring occasionally, for 3-5 minutes, until the cauliflower has softened. Don’t overcook. Turn the heat off and add chopped parsley.
5. Serve warm. Enjoy!